These Southwest Egg Rolls are packed with delicious flavors like rotisserie chicken, black beans, corn, and cheese, all wrapped in a crispy tortilla shell. Paired with a creamy avocado ranch dipping sauce, they make a perfect appetizer or snack for any occasion.
Why You’ll Love This Southwest Egg Rolls
This dish is a fun and flavorful twist on traditional egg rolls, combining savory Mexican-inspired ingredients with a crispy fried exterior. The avocado ranch dipping sauce is the perfect complement, adding a cool, creamy texture to balance the warm, crispy egg rolls.
Southwest Egg Rolls
Ingredients:
For the Egg Rolls:
- 1 tablespoon olive oil
- ¼ cup diced white onion
- ¼ cup diced red bell peppers
- 2 cups rotisserie chicken, diced or shredded
- ½ cup black beans
- ½ cup canned corn
- ¼ cup frozen spinach, thawed, drained, and chopped
- 1 (4 oz) can green chiles
- 1 cup shredded Mexican cheese
- 1 ½ teaspoons taco seasoning
- 6-8 (6-inch) flour tortillas
- Vegetable oil, for frying
For the Avocado Ranch Dipping Sauce:
- ½ cup mashed avocado
- ½ cup ranch dressing
How to Make Southwest Egg Rolls
1. Make the Dipping Sauce:
- In a small bowl, mix together the mashed avocado and ranch dressing until well combined. Chill in the refrigerator until ready to serve.
2. Prepare the Filling:
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the diced white onion and red bell peppers to the skillet. Sauté for 2-3 minutes, or until the onions are softened and translucent.
- Stir in the diced rotisserie chicken, black beans, spinach, corn, and green chiles. Cook for 1-2 minutes until everything is warmed through.
- Sprinkle the shredded Mexican cheese over the mixture in the skillet and stir until the cheese is melted and evenly distributed.
- Remove the skillet from heat and stir in cilantro. Set aside.
3. Assemble the Egg Rolls:
- Lay the flour tortillas on a clean surface. Divide the filling mixture evenly among the tortillas.
- Roll each tortilla tightly, folding in the ends to create a secure “egg roll” shape.
4. Preheat the Oil:
- In a large frying pot, heat several inches of vegetable oil to 350°F (175°C).
5. Fry the Egg Rolls:
- Fry the rolled tortillas in batches, cooking for 2-3 minutes per side or until they are golden brown and crispy.
- Remove the egg rolls from the oil and drain on a paper towel to remove excess oil.
6. Serve:
- Slice each egg roll in half diagonally and serve warm with the chilled avocado ranch dipping sauce.
Notes and Tips and Tricks for Success
- Sealing the Egg Rolls: Make sure to fold the ends of the tortillas tightly when rolling to prevent the filling from spilling out during frying.
- Oil Temperature: Keep an eye on the oil temperature. If it’s too hot, the egg rolls will brown too quickly and the inside won’t be heated through. If it’s too cool, they will absorb too much oil and become greasy.
- Make Ahead: You can prepare the egg rolls ahead of time and freeze them before frying. When ready to serve, fry them straight from the freezer, adding an extra minute or two to the cooking time.
- Dipping Sauce Variation: For a spicier dipping sauce, add a teaspoon of hot sauce or a pinch of cayenne pepper to the avocado ranch mixture.
Variations
- Vegetarian Option: Omit the chicken and add more black beans, corn, and spinach for a vegetarian version.
- Add Heat: If you like it spicy, add diced jalapeños to the filling or use pepper jack cheese instead of Mexican cheese.
- Baked Version: If you prefer a healthier version, brush the egg rolls with a little oil and bake them in a 400°F oven for 12-15 minutes, flipping halfway through.
Equipment
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Mixing bowl
- Skillet
- Large frying pot
Storage
- Refrigerator: Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to maintain their crispiness.
- Freezer: Freeze the uncooked egg rolls in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container. They will keep for up to 3 months.
Southwest Egg Rolls
What to Serve with Southwest Egg Rolls
These egg rolls are perfect for parties, game day snacks, or a fun appetizer. Serve them with extra dipping sauces like salsa, guacamole, or hot sauce for variety.
FAQ
Can I bake these egg rolls instead of frying?
Yes! Brush the egg rolls with oil and bake them at 400°F for 12-15 minutes, flipping halfway, until golden and crispy.
Can I use corn tortillas instead of flour tortillas?
Flour tortillas work best for this recipe as they roll and fry more easily. Corn tortillas may crack during rolling and frying.
Approximate Nutrition Information (per serving)
- Calories: 380
- Carbohydrates: 28g
- Protein: 18g
- Fat: 22g
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Southwest Egg Rolls
Enjoy these crispy Southwest Egg Rolls with a creamy avocado ranch dipping sauce for a flavorful snack or appetizer!
Ingredients
- Egg Rolls:
- 1 tbsp olive oil
- ¼ cup diced white onion
- ¼ cup diced red bell peppers
- 2 cups rotisserie chicken, diced or shredded
- ½ cup black beans
- ½ cup canned corn
- ¼ cup frozen spinach, thawed and drained
- 4 oz can green chiles
- 1 cup shredded Mexican cheese
- 1½ tsp taco seasoning
- 6-8 flour tortillas (6-inch)
- Vegetable oil, for frying
- Avocado Ranch Dipping Sauce:
- ½ cup mashed avocado
- ½ cup ranch dressing
Instructions
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